Pumpkin tart with honeyed whipped cream and caramel sauce.

Pumpkin tart with honeyed whipped cream and caramel sauce. Credit: Doug Young

FOR TART SHELL

WHAT YOU'LL NEED

1 1/2 cups all-purpose flour

1/4 cup brown sugar

1/4 cup confectioners' sugar

Pinch of salt

10 tablespoons very cold unsalted butter, cut into small pieces

1 large egg

HOW TO

1. Whisk the flour, sugars and salt together in a bowl. Using a pastry cutter or a fork, cut the pieces of butter into the dry ingredients until the butter is about the size of peas. Using your hands, work in the egg. The dough will start to form clumps. At this stage, you can turn the dough out onto a lightly floured work surface; and gingerly knead the dough to incorporate all ingredients. Wrap in plastic, and refrigerate for at least 1 1/2 hours.

2. Grease a 9-inch tart pan with a removable bottom. On lightly floured surface, roll out chilled dough to a 12-inch round. With a fork, prick holes all over dough to prevent air pockets causing big bubbles in your tart shell. Transfer the dough to tart pan and seal any tears by pushing the dough together with your fingers. Roll a pin right over the rim to trim the dough flush with the pan. Freeze the tart crust for at least an hour or up to 24 hours.

3. To par-bake: Preheat oven to 375 degrees. Bake empty tart shell until pastry starts to color, 10 to 15 minutes. Makes 1 tart shell.

FOR FILLING

WHAT YOU'LL NEED

1 (15-ounce) can pumpkin puree

1 egg

3 egg yolks

1 (14-ounce) can sweetened condensed milk

1/2 teaspoon salt

1 teaspoon vanilla

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon ground ginger

1 (9-inch) tart shell (recipe below) or premade 9-inch pie crust, par-baked for 10 minutes Jarred caramel sauce (optional)

HOW TO

1. Preheat oven to 350 degrees. In a medium-size mixing bowl, whisk pumpkin puree, egg, yolks and sweetened condensed milk until smooth. Add salt, vanilla and spices, and whisk until well combined.

2. Pour into par-baked tart shell in pan, and tap gently on counter to release any trapped air. Bake about 45 minutes, or until a knife inserted just outside the center of the tart comes out clean. (The center can be slightly underbaked because the residual heat will continue to cook it after it is removed from the oven.) Allow tart to cool completely before serving. Top with honeyed whipped cream, and drizzle, if desired, with caramel sauce. Makes 8 to 12 servings.

FOR HONEYED WHIPPED CREAM

WHAT YOU'LL NEED

2 cups heavy cream

1/2 cup honey

1/2 teaspoon vanilla extract

HOW TO

Place all ingredients in the chilled bowl of an electric mixer and whisk to stiff peaks. Makes 8 to 12 servings.

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